My Plantcentric Journey

Archive for the ‘Weight Loss’ Category

Our sons live across the country now, but my gift to my husband, Bill, was us re-watching the movie, Forks Over Knives.

It was about 3 years ago, when we watched it for the first time. After it was done, my husband turned to me and firmly said, “I’m going vegan. You don’t have to, but I am.” I was filled with trepidation. What would we eat? But I shakily said with a gulp, “If you’re going to, I will to.” Bill now says, that inside, he was so scared that he was silently screaming, “No! No! I didn’t mean it! I was only kidding!” But he never shared that. He said OK. And from that moment on, we never looked back and changed our lives.

We got our copy of Forks Over Knives from the library, but you can watch it for a nominal fee on Netflix and YouTube. Get more info at http://www.forkoverknives.com There you can sign up for free newsletters with recipes, etc.

I’ve been contacted by Lindsay S Nixon, author of the wonderful Happy Hervivore cookbooks, and she wants to give a special holiday gift to one loyal reader of itsadecision.com! One of you will have your very own copy of her brand new book sent right to you (as long as you’re in the USA or Canada)!

Happy Herbivore books have super fast and easy recipes that use whole foods, are plant-based and use no oil. Some recipes that are in the book are: Citrus Couscous, Soba Peanut Noodles, Caribbean Chili and more. And in Happy Herbivore Light & Lean, Lindsay also shares workout plans. Every plant-based kitchen needs Happy Herbivore books. I make her recipes all the time, and they’re family faves.

Thai Crunch Salad

Just write a comment under this post and let me know why you are plant-based. I’ll pick a winner!

As my readers already know, I am a big fan of Happy Herbivore, Lindsay S. Nixon. I was lucky enough to be included on her blog tour for her last

book, Happy Herbivore Abroad, and now I’ve been chosen again to be on her latest blog tour for her upcoming book, Happy Herbivore Light & Lean,

coming out in November! Fun!

This new book contains over 150 low-calorie recipes that take only 30 minutes or less. They contain no added oil, processed foods or artificial sweeteners. Very Plantcentric! PLUS, for the first time, she includes basic workouts, tips & tricks, her personal fitness regime, demo photos of each exercise and an all-in-one “body bash.” All her recipes in this book are 350 calories or less.

What I love about Happy Herbivore recipes is that they use everyday ingredients and are quick, healthy and easy. I go back to her cookbooks over and over again. As a matter of fact, my husband is in the kitchen right now making her Vegetable Korma from Happy Herbivore Abroad!

I recently got to ask Lindsay a few questions:

I love behind-the scenes info! How do you come up with your recipes, and what is it like in your kitchen when you’re experimenting, cooking, tasting, etc?

Lindsay: It’s a giant mess! When I’m working on a cookbook, I pretty much spend 8-10 hours in the kitchen cooking and trying things. By the end of the day my sink is overflowing with dirty dishes. There isn’t a single clean spoon in the house. Every spice is on the counter. The pantry has been stripped down, its contents all over the counter, table, floor…My husband and dogs won’t even come in the kitchen until I’m done. LOL!

Do you ever have any flops?

Lindsay: Absolutely. Everyone does.

Do you have tasting parties?

Lindsay: I have a wonderful team of testers who test all the recipes in their home for me – to make sure it works, comes out, tastes good, etc.

I asked Lindsay if I could share with you her Thai Crunch Salad with Thai Peanut Dressing that will be in her new book Happy Herbivore Light and Lean, and she graciously agreed!

Thai Crunch

Single serving

Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

4 c napa cabbage, red cabbage, or lettuce (or a combination)

1 carrot, julienned

2 green onions, sliced

¼ – ½ c edamame

½ cucumber, sliced or diced

Thai Peanut Dressing

crushed peanuts (optional garnish)

cilantro (optional)

lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.